We have added an extra touch of sweetness with honey and orange juice to balance the acidity coming from the lemon and white wine vinegar.

This salad perfectly complements dishes such as grilled chicken and meat dishes, and is perfect for serving at BBQs.

Ingredients

1.5 cups (320g) cooked brown rice

1 tbsp. Sultanas

1 tbsp. Cranberries or Craisons

2 tbsp. Chopped parsley

2tbsp. Chopped mint

1 tsp. crushed walnuts

1 tbsp. Slivered almonds

6 cherry tomatoes, quartered

½ cup peas and corn, frozen or canned

S & P to taste

Dressing:

½ lemon squeezed

2 tbsp. Olive oil

2 tsp. honey

2 tsp. white wine vinegar

¼ cup freshly squeezed orange juice

Method

Cook rice as per instructions. Take out and place in a large bowl with peas and corn, mix around to break the rice up and set aside to cool.

Once cooled, add all ingredients except slivered almonds. Mix to make sure all incorporated. Season with S&P, to a taste.

In a small bowl (or jar and shake) add dressing ingredients and mix well. Add to rice ingredients, a little at a time as you don’t want it too wet so keep tasting and adding the marinade, turning with a spoon and garnish with slivered almonds.

Nutrition Table

Servings: 4Serving size:160g

Average Serve

Average 100g

Energy

1080 kJ

678 kJ

258 Cal

162 Cal

Protein

3.8 g

2.4 g

Fat, total

9.3 g

5.8 g

-
Saturated

1.3 g

0.8 g

Carbohydrate

37.8 g

23.6 g

-
Sugars

12.2 g

7.6 g

Sodium

11 mg

7 mg

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This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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